Chinese Food

Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Apply butter to Whitton mould and refrigerate for three minute

3. 

   Step3:Put the eggs in the beating bowl. Add suga

4. 

   Step4:Sift the refrigerated mould into low flour, pour out the surplus flour and continue to refrigerat

5. 

   Step5:Beat the whole egg with warm water. About 15 minute

6. 

   Step6:Sift in low flour and Monascus powder in three times. Mix well and then add the next powde

7. 

   Step7:After cutting and mixing, pour the batter into the mould (the side with the word Whitton facing down

8. 

   Step8:The fourth layer of the oven is heated up and down for about 170 ℃ and 30 minute

9. 

   Step9:Shake the mould up and down to cool it and then demould it. The huiertong mould is really easy to use. The back button will take off the mould. Try the mould next time without oiling

10. 

    Step10:Chocolate melts in warm water to coo

11. 

    Step11:Whipped cream with suga

12. 

    Step12:Pour chocolate three time

13. 

    Step13:Mix chocolate crea

14. 

    Step14:Put the chocolate cream in the mould. Be careful not to fill it in the opposite way (this time it's Whitton's face up. It's the opposite when baking the cake

15. 

    Step15:Close two pieces of cake (note that the cake with a ring is on it. If it's wrong, it will become an inverted heart

16. 

    Step16:Whipped cream with suga

17. 

    Step17:Ready to plaste

18. 

    Step18:Basic smooth cake surfac

19. 

    Step19:Extrude floral decoration on top and bottom of cak

20. 

    Step20:Cream in three bowls with pigmen

21. 

    Step21:Mix well and put it into the flower mounting ba

22. 

    Step22:Squeeze out the staggered cookies in the middle of the cake, and then place them to decorate. Write with a chocolate pen. Refrigerate for more than an hour

23. 

    Step23:The most romantic moment to express love is the moment to cut the cake. 52